Ironman Breakfast
Fuel your mornings with the power-packed Ironman Breakfast, a wholesome, protein-rich meal designed to energize and nourish. Featuring fluffy scrambled eggs blended with nutrient-dense baby spinach and juicy cherry tomatoes, this hearty dish is completed with creamy avocado atop golden whole-grain toast, offering the perfect balance of flavors and textures. A side of low-fat Greek yogurt, optionally topped with crunchy granola, adds a cool and satisfying complement to this already impressive spread. Ready in just 20 minutes, the Ironman Breakfast is ideal for active lifestyles, offering a healthy, vibrant start to your day with plenty of protein, fiber, and good fats to keep you going strong. Perfect for athletes, health-conscious foodies, or anyone seeking a delicious and energizing morning meal!
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Recipe Information
Ingredients
- 3 pieces large eggs
- 2 pieces egg whites
- 1 cup baby spinach
- 6 pieces cherry tomatoes
- 0.5 piece avocado
- 2 slices whole-grain bread
- 1 tablespoon olive oil
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red chili flakes (optional)
- 2 tablespoons low-fat Greek yogurt
- 0.25 cup granola (optional, for a side)
Instructions
In a medium mixing bowl, whisk together the 3 eggs, 2 egg whites, salt, and black pepper until smooth. Set aside.
Heat 1 tablespoon of olive oil in a non-stick skillet over medium heat. Add the baby spinach and cook for 1-2 minutes until wilted.
Slice the cherry tomatoes in half and add them to the skillet. Cook for another 2 minutes until softened. Remove the spinach and tomatoes from the pan and set aside.
Toast the whole-grain bread slices in a toaster until golden brown.
Pour the whisked eggs into the same skillet and cook over medium-low heat, stirring frequently with a spatula to create soft, fluffy scrambled eggs.
Once the eggs are almost set, fold in the cooked spinach and tomatoes. Remove from heat.
Slice the avocado and layer it on top of the toasted bread slices, lightly sprinkling with salt, black pepper, and (if desired) red chili flakes.
Divide the scrambled egg mixture equally onto two plates. Serve alongside the avocado toast.
Add 1 tablespoon of Greek yogurt to each plate as a creamy, protein-rich side. Sprinkle a little granola on the yogurt for added crunch, if desired.
Serve immediately and enjoy your Ironman Breakfast!
Nutrition Facts
Calories |
834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.9 g | 64% | |
| Saturated Fat | 10.6 g | 53% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 1179 mg | 51% | |
| Total Carbohydrate | 68.2 g | 25% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 18.3 g | ||
| Protein | 38.8 g | 78% | |
| Vitamin D | 3.3 mcg | 16% | |
| Calcium | 206 mg | 16% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1195 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
